A Week of Dinner Ideas

Now that things are settling down with our two month old baby girl, I'm getting back on track with my meal plan, couponing and budgeting.  I also want to re-fill my freezer.  What a time saver having those meals ready to go in the freezer!  Since I'm grocery shopping this weekend, here's my list of dinners for the week:

Saturday: Oven Tacos with Mexican Sweet Potato Skins

Sunday: Lemon Chicken Fettuccine

Monday: Homemade Pizza

Tuesday: Chicken Salad Sandwiches with a Garden Salad

Wednesday: Skinny Chicken Broccoli Casserole (double, so I can freeze one)

Thursday: Leftovers

Friday: Lasagne (double, so I can freeze one)

Gluten Free Shake n' Bake Style Chicken

 

For this recipe, using a Ziplock bag is the easiest way of "shaking" or mixing the chicken with the bread crumb mix.  I didn't have one, so I used a bowl with a plate on top to shake it up.

What you'll need:

3-4 chicken breasts, split in half to become cutlet style (or just use cutlets)
1 cup gf bread crumbs (I use Hannaford since they're a steal at under $3 a bag, but you can experiment with what brand you like best)
1/4 cup potato flour (use whatever gf you'd like, I had potato, so I used that. Rice flour works well too)
1/2 tsp paprika
salt and pepper to taste (the corn breadcrumbs and not salty, so I add a bit more salt to this blend)

Rinse the chicken with cold water.  Pat dry so the breading stays on better.  Place it all in a bowl and top with the rest of the ingredients.

 

Coat the chicken and brown in a little oil.  These breadcrumbs are corn based, so I find corn oil works best with it. You can use vegetable, corn, olive, or whatever you have on hand.  You may find you like a particular one better, so play around with it.  Brown for a minute or two on each side and place on a lightly sprayed cookie sheet.  Bake for 25 minutes or so (until fully cooked) on a preheated 350 degree oven. 

Variations to try:

-add a little Parmesan cheese to the bread crumb mixture

-to make Italian style, add basil, oregano and parsley to the mix and omit the paprika

-top with sliced cheese and melt to make chicken sandwiches

-for Chicken Parm, add some spaghetti sauce and provolone and bake until melted

-use as the chicken in chicken Alfredo (my favorite)

-for a slightly healthier version, skip browning and bake a little longer

Enjoy!

oh, and if you have a little helper, snap a cute picture of them :)